It’s strawberry season for me up here in New York! We’ve already visited a u-pick farm last week and are looking to revisit it this weekend. With all these fresh berries, I decided to throw together a variation of banana bread.
Lately, I’ve been out of control with my crumb toppings. I think I could make a meal out of just the crumb topping! That’s perfectly acceptable, right?
I think I’ve said this before, but I thoroughly enjoy seeing someone scarf down the food I baked and even overindulge in it. To me, that’s the ultimate compliment. Is that weird? If my husband brings back a cookie or whatever I sent him to work with for the office to eat, I’m always asking what was wrong with them. It’s like an interrogation of why my sweets weren’t instantly inhaled. Well, it’s not really like an interrogation, it’s definitely an interrogation.
As I was saying, overindulging. I think in two days time my brother ate the entire loaf of strawberry banana bread. Yep, it made me feel all warm inside.
- ¾ cup granulated sugar
- 1 tsp. cinnamon
- dash of nutmeg
- ¾ cup salted butter, room temperature
- 3 bananas (3/4 cup), very ripe and mashed
- 2 eggs
- 1 tsp. vanilla
- 1 + ¾ cups all-purpose flour
- 1 tsp. baking soda
- 2 cups strawberries, hulled, chopped, and pureed
- ¼ cup light brown sugar, packed
- ¼ cup salted butter, cold and diced
- ½ cup light brown sugar, packed
- ½ cup all-purpose flour
- 1 tsp. vanilla
- In a large bowl, add butter, brown sugar, and flour. Using two forks or a pastry cutter, cut the butter into the brown sugar and flour.
- Once the crumbs are pea shaped drizzle the vanilla into the crumbs and give it a stir.
- Place in a ziplock bag and into the freezer for 1 - 1½ hours.
- Strain the pureed strawberries into a medium saucepan.
- Add the brown sugar and cook over medium heat for about 10 minutes. This will allow the strawberry filling to thicken and the sugar to melt.
- Remove from the heat and place in the fridge for about 1 hour.
- Make sure the filling and crumb topping is prepared and ready to use.
- Preheat oven to 350 degrees. Spray an 8-inch loaf pan with nonstick cooking spray. Place a piece of parchment paper in the bottom of the pan. Spray parchment paper with nonstick cooking spray.
- In a mixing bowl, add in the granulated sugar, cinnamon, and nutmeg. Mix until the spices are incorporated throughout the sugar.
- Add in the butter and mix on medium until light and fluffy. Scrape down the bowl.
- Add in your mashed bananas. I put my overripe bananas in the freezer with the peel still on them and then let them come to room temperature when I am ready to use them. They will be mushy and no mashing will be needed. Mix on medium until combined. Scrape down the bowl.
- Add in the eggs and vanilla and continue to mix on medium until everything is incorporated. Scrape down the bowl.
- Add in the flour and baking soda and mix on low until the batter comes together.
- Divide the batter in half. Place the first half of the batter in the prepared loaf pan.
- Pour half of the strawberry filling on top of the banana batter.
- Pour the remaining batter on top of the strawberry filling and spread it out so all the strawberry filling is covered.
- Spread the remaining strawberry filling on top of the bread.
- Sprinkle all the crumb topping on top of the strawberry filling.
- Place in the oven for 1 hour to 1 hour and 10 minutes or until done. To check the banana bread, stick a tooth pick in the center and if it comes out clean or with moist crumbs, it's done.
- Let cool for about an hour. Slice and serve.